Description

This festive Christmas Red Velvet Poke Cake combines a moist red velvet base with indulgent layers of sweetened condensed milk and rich hot fudge sauce. After baking and poking holes throughout the cake, the sweetened milk and fudge seep into every bite, creating a luscious, creamy texture. Topped with fluffy whipped topping, white chocolate chips, and colorful sprinkles, this cake is a delightful holiday treat perfect for celebrations and gatherings.

Ingredients

Scale

Red Velvet Cake

1 box red velvet cake mix (plus ingredients listed on the box)

Filling and Topping

1 (14 oz) can sweetened condensed milk
1 (12 oz) jar hot fudge sauce
1 (8 oz) container whipped topping, thawed
1/2 cup white chocolate chips
Sprinkles, for garnish

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Instructions

Prepare and Bake Cake: Follow the instructions provided on the red velvet cake mix box to prepare the batter and bake the cake accordingly. Once baked, allow the cake to cool in the pan for 10 minutes.
Poke Holes: Using the handle of a wooden spoon, poke holes all over the surface of the slightly cooled cake to enable the filling to seep in.
Add Sweetened Condensed Milk: Slowly pour the sweetened condensed milk over the cake, ensuring it fills the holes created for maximum moisture and flavor infusion.
Apply Hot Fudge Sauce: Microwave the hot fudge sauce for 30 seconds to soften it, then pour evenly over the cake, spreading it to cover the surface.
Chill the Cake: Place the cake in the refrigerator and chill for at least 2 hours, allowing the flavors to meld and the cake to set.
Add Toppings and Serve: Before serving, spread the whipped topping evenly over the cake, then sprinkle with white chocolate chips and decorative sprinkles for a festive finish.

Notes

Allow the cake to cool slightly before poking holes to prevent it from breaking apart.
Refrigerating the cake is crucial to let the condensed milk and fudge fully absorb.
For best results, use full-fat whipped topping and confectionery-grade sprinkles for vibrant decoration.
This cake can be made a day in advance and stored covered in the refrigerator.
You can substitute the hot fudge sauce with caramel sauce or chocolate ganache for variation.